Catering in the Bon Secours Hospital
is carried out by in-house catering staff.
The department
consists of the following areas:
- Main Kitchen
- Ward Kitchens
- Restaurant
The Support Services/Catering Department Food, Safety and
Hygiene Policy states “Management and Catering Staff
of the Bon Secours Hospital have the responsibility to perform
all their tasks in a hygienic manner, so that the safety,
soundness and wholesomeness of the food they produce is not
put at risk. Staff shall receive an introduction to in-house
training and follow up hygiene training to ensure the principles
of food safety hazard analysis (HACCP) as implemented in
our Catering Department can be maintained safely.”[February
2001]
Main Kitchen
Hospital meals are prepared in the main kitchen. The Head
Chef, in liaison with the Dietitian, devises a well-balanced
nutritional menu. Specialized dietary requirements are
catered for including diabetic, coeliac, and weight-reducing
diets.
|